Papdi Recipe / How to Make Papdi For Papdi Chaat

How many of you know that I have been blogging for 365 days sharing one recipe everyday. I’m very near to completing my year of blogging journey and believe me it has been an amazing journey. All 365 dishes cooked in my kitchen, clicking pictures and writing down the recipes. I’ll be sharing about my experiences as a blogger soon after I complete my journey of blogging 365 days.So, do stay tuned.Papdi chaat is a famous Indian street food from North India. The main ingredient for this chaat is the papdi which is crunchy, flaky and you can enjoy them as a snack. I made 2 batches and the first batch just vanished even before I can make some dahi papdi chaat and you can easily guess where it vanished 🙂 :)I will be sharing the papdi chaat recipe tomorrow. So, stay tuned and get your papdis ready.

1) Add mall purpose flour, cumin seeds, salt in a mixing bowl and mix it well. 2) now add the butter and mix it well. The texture will be crumbly.

3) Now add water little by little and knead to a smooth dough. Cover it with a damp cloth and set it aside for 30 minutes.

4) Divide the dough into 4 portions. Take one portion and using rolling pin, roll out the dough.

5) Cut into round or any shapes using a shape cutter. Poke some holes using a fork so that they do not puff while frying. 6) Heat oil for deep frying. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.

7) Gently lift the pieces using a spatula or your hands and add to the hot oil.8) Fry on a medium flame until golden brown.

Drain the excess oil on a tissue paper and store it in an airtight container.

Tips:

1) 1) Keep the flame on medium flame. You might have to adjust the flame or lower if the oil starts getting smoky.
2) You can also add red chili powder to make it spicy.

Comments

Wow Priya congrats on one whole year of blogging. That is awesome news. You seem like you have been blogging for a long time. I love your blog. I hope you keep it going for years to come. Thanks also for this wonderful recipe.